What are you brewing II ?

[devo]

Just mashed in my stout but my starter ain't looking or smelling the best so I may be falling back on a satchel of Nottingham dry yeast for this one.

Recipe Overview
Wort Volume Before Boil: 30.00 l Wort Volume After Boil: 25.00 l
Volume Transferred: 23.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 23.00 l Volume Of Finished Beer: 23.00 l
Expected Pre-Boil Gravity: 1.045 SG Expected OG: 1.054 SG
Expected FG: 1.013 SG Apparent Attenuation: 75.0 %
Expected ABV: 5.5 % Expected ABW: 4.3 %
Expected IBU (using Tinseth): 40.7 IBU Expected Color (using Morey): 86.8 EBC
BU:GU ratio: 0.75 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 70.0 mins
Fermentation Temperature: 18 degC


Fermentables
Ingredient Amount % MCU When
Australian Traditional Ale Malt 5.000 kg 76.9 % 5.7 In Mash/Steeped
UK Brown Malt 0.500 kg 7.7 % 9.5 In Mash/Steeped
UK Flaked Barley 0.500 kg 7.7 % 0.2 In Mash/Steeped
Australian Chocolate Malt 0.250 kg 3.8 % 31.7 In Mash/Steeped
UK Black Malt 0.250 kg 3.8 % 45.1 In Mash/Steeped

Hops
Variety Alpha Amount IBU Form When
NZ Super Alpha 11.0 % 35 g 38.3 Loose Whole Hops First Wort Hopped
US Glacier 4.5 % 25 g 2.4 Loose Pellet Hops 5 Min From End

Yeast
Danstar-Nottingham

 

[clean brewer]

Hopefully tomorrow if I can get over this cold.... And the last of my Grain until 7th June...

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Ordinarily Bitter EPA
Brewer: Jody Fischer
Asst Brewer:
Style: Standard/Ordinary Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.00 L
Boil Size: 27.95 L
Estimated OG: 1.044 SG
Estimated Color: 8.6 EBC
Estimated IBU: 33.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.30 kg Ale - Maris Otter Malt (5.6 EBC) Grain 95.56 %
0.20 kg Wheat Malt Pale (4.2 EBC) Grain 4.44 %
15.00 gm East Kent Goldings [4.70 %] (Dry Hop 10 dHops -
30.00 gm Northern Brewer [8.00 %] (60 min) Hops 28.8 IBU
15.00 gm East Kent Goldings [4.70 %] (20 min) Hops 5.1 IBU
0.48 tsp Kopperfloc (Boil 10.0 min) Misc
1 Pkgs Windsor (CraftBrewer) Yeast-Ale

 

[Bribie G]

Yup, that's right

 

[Quintrex]

Brewing a dark mild for the vic case swap, grain bill based off Warren's 'just a trickle' recipe. Thought I'd see how some challenger went in this. Was going to use the yorkie yeast but don't have a starter big enough for this batch. However I have a rogue pacman yeastcake.... hmmm will probably use that. Thoughts?

A low ester yeast should be fine right?

A Challenge to the Mild

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 44.00 Wort Size (L): 25.00
Total Grain (kg): 7.66
Anticipated OG: 1.038 Plato: 9.45
Anticipated EBC: 35.3
Anticipated IBU: 16.5
Brewhouse Efficiency: 86 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Coarse Grind As Is.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
84.9 6.50 kg. BB Ale Australia 64.92 5
6.5 0.50 kg. TF Pale Crystal UK 70.27 66
3.9 0.30 kg. JWM Chocolate Malt Australia 67.86 750
3.9 0.30 kg. Amber Malt Great Britain 65.04 69
0.8 0.06 kg. TF Black Malt UK 69.13 1270

Potential represented as % Yield, Coarse Grind As Is.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
12.50 g. Pacific Gem Whole 15.00 11.8 60 min.
30.00 g. Challenger Whole 7.50 4.8 20 min.
40.00 g. Challenger Whole 7.50 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.90 Tsp Calcium Chloride Other 0 Days(boil)
1.00 Tsp Koppafloc Fining 10 Min.(boil)


Yeast
-----

Rogue Pacman


Mash Schedule
-------------
5 mins at 65
35mins at 68

 

[drsmurto]

Just about to chuck in the 60 min addition on this if i can stop sniffing the styrians.... :lol:

Based on therook's BPA

4.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 68.38 %
1.50 kg Munich I (Weyermann) (14.0 EBC) Grain 25.64 %
0.25 kg Caraamber (Weyermann) (70.9 EBC) Grain 4.27 %
0.10 kg Brown Malt (Bairds) (180.0 EBC) Grain 1.71 %
56.00 gm Styrian Goldings [4.60 %] (60 min) Hops 23.8 IBU
28.00 gm Styrian Goldings [4.60 %] (15 min) Hops 5.9 IBU
1 Pkgs Belgian Ardennes (Wyeast Labs #3522) [Starter 2000 ml] Yeast-Wheat

25L
OG 1.052
IBU 30
EBC 16

 

[Muggus]

Was going to use the yorkie yeast but don't have a starter big enough for this batch. However I have a rogue pacman yeastcake.... hmmm will probably use that. Thoughts?

Where'd you get this yeast?
After trying many a Rogue beer, I certainly can't complain about it's effectiveness. Especially considering they use it in SO many of their beers...including strong ones.

 

[roger mellie]

Bit of a throw together - have had some Rye malt sitting there for far too long. So...


RoggenBeeeeeeeer
Roggenbier (German Rye Beer)


Type: All Grain
Date: 24/05/2009
Batch Size: 23.00 L
Brewer: Roger Mellie
Boil Size: 29.41 L Asst Brewer: Tom
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
1.50 kg Munich I (Weyermann) (14.0 EBC) Grain 25.42 %
1.50 kg Rye Malt (9.3 EBC) Grain 25.42 %
1.00 kg Maris Otter (Crisp) (7.9 EBC) Grain 16.95 %
1.00 kg Wheat Malt, Dark (17.7 EBC) Grain 16.95 %
0.50 kg Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 8.47 %
0.17 kg Melanoiden Malt (39.4 EBC) Grain 2.89 %
0.17 kg Crystal Rye Malt (Thomas Fawcett) (157.6 EBC) Grain 2.88 %
0.06 kg Carafa II (811.6 EBC) Grain 1.02 %
24.00 gm B Saaz [6.70 %] (50 min) Hops 19.6 IBU
10.00 gm B Saaz [6.70 %] (10 min) Hops 1.7 IBU
1 Pkgs German Wheat (Wyeast Labs #3333) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.015 SG
Bitterness: 21.3 IBU Calories: 551 cal/l
Est Color: 28.1 EBC



Notes

Mash Temp 66


Mash in with 16 L @ 74
Mash out with 7 @ 98
Sparge with 18 @ 85

 

[Quintrex]

Where'd you get this yeast?
After trying many a Rogue beer, I certainly can't complain about it's effectiveness. Especially considering they use it in SO many of their beers...including strong ones.

It was a wyeast VSS probably about a year ago! Guess I've just looked after it.
Going to try and slant it, as I've been very happy with it's performance. But I think realistically it's not so different from 1056!

If you get one of rogue's bottle conditioned beers apparently it is also able to be cultured from these.
The last starter I got going off my starter stock got used for an apa first, then a stout, then an imperial stout.

Anyway back to the mild
I decided to keep 11L of the mild for starters so being left with 33L of the mild I ended up just pitching the yorkshire yeast(1.1L starter)probably a bit underpitched so I'll keep the temp down. I'll see if it's active tomorrow otherwise I'll supplement it.

Q

 

[reviled]

OMG i think im in love with my new brewery ) Took a day's annual leave yesterday and brewed up a storm, everything went really well!

A couple of firsts for me - 1. I used an Immersion Chiller!! Thats right, me, a no-chiller, using a chiller, I liked it so much in fact that it allowed me to do two brews in one day as I didnt have to no-chill in the kettle, awesome!

2. I set up a 'sparge bucket' made out of an old bucket fermenter I had lying around the place, basically what I did was remove the bag, place into the sparge bucket, line the bucket with the bag and spread the grain around forming a grain bed in the bucket.. I then sparged with about 8 litres of water at 78*c and recirculated it twice, the wort that was coming through was pretty clear, and it left me with a heap of wort in the kettle...

I brewed a Doppelbock, and got an OG of 1072 and a massive 23litres even after a 2 hour boil. 77% efficiency on a big beer (7.1kg of malt) in my small pot, im super stoked!! Pitched last night onto the yeast cake I built up with a coopers lager kit..

And then I brewed Pliny the Elder clone, I had to do another 2 hour boil but hit my exact target, 1073 and 20 litres ;o) It smelt absolutely awesome, and the best thing (I think) is that I could smell the hops like crazy untill about 5 mins after the immersion chiller was on, and it was like the aroma had been trapped because it wasnt so prominent?? I added the FO hops after about 5 mins of chilling in the hope I get a massive aroma!

Such an awesome day, im so stoked with my new set up and my immersion chiller ;o) lol

 

[Supra-Jim]

Nice work there Reviled. Pliny the Eldar clone ey? Nice, wouldn'ty be able to flick me your recipe would you?
Top work on you efficiency too.

Cheers SJ

 

[Bribie G]

Yes the sparge bucket tweak is a good BIAB 'add on'. Some members posted brewday photos of this a few months ago, they were from Maryborough or Bundy, I forget which just ATM. The other tweak is to run off six or seven litres of first runnings into a stockpot, pour six or seven litres of hot 'mash out' liquor into the bag, stir like buggery then hoist and drain the bag, and put the first runnings back into the kettle. Also gets me a good 25 litres ( a cube plus a couple of litre bottles) which is ideal for my 24 litre bottling volume.

 

[reviled]

Nice work there Reviled. Pliny the Eldar clone ey? Nice, wouldn'ty be able to flick me your recipe would you?
Top work on you efficiency too.

Cheers SJ

Its the recipe I sent you about a month ago mate, ill dig it up at home tonight and post it up :icon_cheers:

Im considering getting a bigger pot, using my 30litre as an HLT, and building a BIAB 3 tier sculpture, I know it goes against everything BIAB stands for in regards to equipment saving etc, but im so loyal to it I dont care

 

[Bribie G]

Dont you have 40 L urns in NZ? Or maybe you can take one home in your hand luggage

 

[chappo1970]

Its the recipe I sent you about a month ago mate, ill dig it up at home tonight and post it up :icon_cheers:

Im considering getting a bigger pot, using my 30litre as an HLT, and building a BIAB 3 tier sculpture, I know it goes against everything BIAB stands for in regards to equipment saving etc, but im so loyal to it I dont care

Well thanks for sharing the recipe with me you two timing sl@t! <_<

So is a 3 tier BIAB system simular to 3 tier gravity system or what? Not being a smarty pants RevKnut just not up the all the BIAB developments.

Cheers

Chappo

 

[reviled]

Well thanks for sharing the recipe with me you two timing sl@t! <_<

So is a 3 tier BIAB system simular to 3 tier gravity system or what? Not being a smarty pants RevKnut just not up the all the BIAB developments.

Cheers

Chappo

Sh*t sorry Chap ol boy, didnt mean to leave you out of it :icon_cheers: I promise ill post up the recipe tomo for all to see.

Bribie - we do have urns, they pop up from time to time but a wee bit spensy for this brewer...

a 3 tier BIAB system doesnt even really technically exist (yet), I was thinking, it could be the kettle, hlt, and sparge bucket, however all vessels could be on the same level, so I guess 3 vessel instead of 3 tier would be more appropriate? Its probably more of a **** than anything, may as well just get an esky, but I dont want to I did without the HLT but it would be a nice luxury to have it there keeping the sparge water stable.. Its a slight pain sitting with a therm, stopping the kitchen jug when the water hits 78*c, and doing it 2 litres at a time...

 

[bum]

First extract brew.

3.4kg Bacchus & Barley Wheat Malt (this stuff is pretty dark, huh? )
100g Carapils
25g Hallertau Mittlefrueh (AA 4.6%) @60min
10g Hallertau Mittlefrueh (AA 4.6%) @10min
Wyeast 3942 (first liquid yeast, too)

2/3 of the way in I'll bung in 20g corriander seed and some orange zest (both boiled) and maybe another 10g Hallertau.

I know it's pretty boring but I'm making it for the missus and a mate who likes the style so I don't mind. OG was a little higher than anticipated at 1052.

 

[chappo1970]

First extract brew.

3.4kg Bacchus & Barley Wheat Malt (this stuff is pretty dark, huh? )
100g Carapils
25g Hallertau Mittlefrueh (AA 4.6%) @60min
10g Hallertau Mittlefrueh (AA 4.6%) @10min
Wyeast 3942 (first liquid yeast, too)

2/3 of the way in I'll bung in 20g corriander seed and some orange zest (both boiled) and maybe another 10g Hallertau.

I know it's pretty boring but I'm making it for the missus and a mate who likes the style so I don't mind. OG was a little higher than anticipated at 1052.

Woohoo Bum your gunna love it. I still have fond memories my first extract the step in taste and flavour away from kits is so satisfying!

On ya mate

Chappo

 

[Screwtop]

Clone of Samuel Smiths Old Brewery Bitter

Mashed in at 7am this morning

45.00 L
OG: 1.037
FG: 1.009
IBU: 30.8 IBU
Boil 90 Minutes

90% Pale Malt, Maris Otter
10% Crystal
Goldings, East Kent 17 IBU 90 min
Fuggle 15 IBU 90 min
Nottingham Danstar Yeast-Ale


Mash
10 min Protein Rest 52.0 C
60 min Saccrification 67.0 C
10 min Mash Out 76.0 C


2 litres of unhopped wort boiled in a saucepan on the stove for reduction to 500ml of syrup. Added back to boil for colour and toffee flavour/aroma

Brew this !

Very pleased with this English Bitter. Love the toffee aroma from the wort caramelisation, also changed the colour to that beautiful red copper so many of the UK bitters have. Maybe wind back on the bittering hops by 2 - 3 IBU. The one fermented using 04 is slightly more fruity, Nottingham has produced a better beer IMO, has scrubbed off a little more hop bitterness but finished more dry which has balanced it out about the same as far as sweetness/bitterness balance goes. Toffee is more noticeable in the beer fermented using Nott. Will post again after they have had a few more weeks in the keg.

Screwy

 

[chappo1970]

Brew this !

Very pleased with this English Bitter. Love the toffee aroma from the wort caramelisation, also changed the colour to that beautiful red copper so many of the UK bitters have. Maybe wind back on the bittering hops by 2 - 3 IBU. The one fermented using 04 is slightly more fruity, Nottingham has produced a better beer IMO, has scrubbed off a little more hop bitterness but finished more dry which has balanced it out about the same as far as sweetness/bitterness balance goes. Toffee is more noticeable in the beer fermented using Nott. Will post again after they have had a few more weeks in the keg.

Screwy

Screwy,

Loved this recipe from the start but having never reduced wort before, How exactly did you go about this? Is it a vigorious boil or more a rolling boil and how to you determine when your done?

Cheers

Chappo

 

[NickB]

Sounds bloody tasty Screwy, would love a sample at some stage!!!

Just coming to the boil on a Smoked Porter...

Peat Smoked Porter:

OG: 1.050
FG: 1.012

4.25KG Maris Otter
200g Choc
100g CaraFa II
150g Peated Malt

Mash @ 68C 90 mins
Mashout @ 78C 10 mins

Boil 70 Mins

22g Pilgrim (UK) 60 mins

Chill and pitch S-189

Ferment @ 10C


Will be interesting to see the difference between the Peated malt in this batch, and the 2.7KG Smoked Malt in the previous!

Cheers